This Candy is Called Christmas Crack for a Reason

By Sugar Spun Run · 40 min

Ingredients

Instructions

1. Preheat the oven to 400°F (205°C) and line a standard cookie sheet with foil. Grease it lightly with cooking spray or butter.
2. Spread the saltine crackers in an even layer over the foil, salted side up. Small gaps are fine.
3. In a small saucepan over medium heat, combine the butter and brown sugar, stirring now and then.
4. Bring the mixture to a full rolling boil and boil for 3 minutes, stirring only as needed to prevent burning.
5. Take off the heat at once and pour over the crackers. Spread with a heatproof spatula to coat them fully, keeping them in an even layer.
6. Bake at 400°F (205°C) for 5 minutes, until the toffee bubbles.
7. Turn off the oven and take out the tray. Scatter the chocolate chips evenly over the hot toffee, return to the oven for 2 minutes, then spread the melted chocolate evenly over the crackers.
8. Sprinkle with the chopped pecans and a light pinch of flaky sea salt if using.
9. Chill in the refrigerator for at least 30 minutes, until the chocolate is firm. Cut into pieces with a large knife.

Summarized from Sugar Spun Run's video. Watch it for the details.

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